Abstract: An object of the present invention is to provide an aromatizing material having excellent floral aroma. The tea aroma composition including linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.010 to 0.215.

Abstract: An object of the present invention is to provide a method for producing a tea aroma composition wherein the excellent aroma of tea leaves is enhanced. In the method for producing a tea aroma composition, tea leaves are treated by steam distillation to collect a distillate and then the obtained distillate is subjected to distillative concentration.

Abstract: An aromatizing material is disclosed that has green layer aroma and makes one feel its aroma in a sustained way. The tea aromatizing liquid composition comprises dimethyl sulfide and ?-ionone, and has a weight ratio of ?-ionone content to dimethyl sulfide content which is adjusted to be in the range of from 0.01 to 3.5.

Abstract: A method of producing a dealcoholized beverage is disclosed including the steps of: (A) separating ethanol and an aroma component from an alcohol-containing beverage to obtain a mixture containing the ethanol and the aroma component and a residual liquid which remains after the separation of the ethanol and the aroma component from the alcohol-containing beverage; (B) bringing a resin into contact with the mixture containing the ethanol and the aroma component to cause the resin to adsorb the aroma component; (C) removing the ethanol from the resin having adsorbed the aroma component; (D) recovering the aroma component from the resin from which the ethanol was removed in the step (C); and (E) mixing the residual liquid obtained in the step (A) with the aroma component obtained in the step (D) to obtain a dealcoholized beverage.

Abstract: An object of the present invention is to provide a solid composition that provides green layer aroma and makes one feel its aroma in a sustained way when added to a medium such as water. The solid composition comprises dimethyl sulfide and ?-ionone, and has a weight ratio of ?-ionone content to dimethyl sulfide content which is adjusted to be in the range of from 0.003 to 3.

Abstract: An object is to provide a solid composition which is excellent in capability of retaining linalool and geraniol. A solid composition containing linalool d geraniol has dextrin having a molecular weight of 50,000 or more incorporated therein.

Abstract: An object of the present invention is to provide a solid composition that provides floral aroma when added to a medium such as water. The solid composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.015 to 0.215.

Abstract: An object is to provide a solid composition which is excellent in capability of retaining dimethyl sulfide. A solid composition containing dimethyl sulfide has dextrin having a molecular weight of 50,000 or more incorporated therein.

Abstract: An object of the present invention is to provide a powder composition having an excellent ability to retain fragrance components derived from tea leaves. In a powder composition comprising a tea leaf extract, a dextrin is added to adjust the molecular weight distribution of the composition such that the percentage of a molecular weight fraction of not less than 250,000 falls within the range of from 0.5 to 10%.

Abstract: An object of the present invention is to provide an aromatizing material having excellent floral aroma. The tea aroma composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.010 to 0.215.

Abstract: An object of the present invention is to provide a method for producing a tea aroma composition wherein the excellent aroma of tea leaves is enhanced. In the method for producing a tea aroma composition, tea leaves are treated by steam distillation to collect a distillate and then the obtained distillate is subjected to distillative concentration.

Abstract: A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing coriander seeds. The present invention provides a beer-taste beverage which is capable of favorably providing a flavor of coriander seeds and a method for producing the same, which can provide a new taste as luxury products.

Abstract: A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing fruit peels of a citrus plant. The present invention provides a beer-taste beverage which is capable of favorably providing an aroma component of a citrus plant and a method for producing the same, which can provide a new taste as luxury products.

Abstract: A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an ?-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.

Abstract: A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.

Abstract: Provided is a method for recovering linalool from hops at a high rate in the process of extraction with supercritical carbon dioxide. Also provided is a hop extract containing linalool in a high proportion. In a method for obtaining a hop extract using supercritical carbon dioxide, the pressure of carbon dioxide in an extraction tank is adjusted to be in the range of 8 to 10 MPa, and the temperature of a separation tank is adjusted to not higher than 30° C. According to this method, an extract having a high ratio of the amount of linalool to that of ?-acids can be obtained. The recovery rate of linalool from hops is not lower than 33 mass %. The extract can be used as an additive for production of foods and beverages.

Abstract: A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an ?-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.

Abstract: An extract or the like that can add not just bitterness and fragrance, but taste such as richness or robustness, without enhancing astringency or acridity, as well as a beverage having excellent richness or robustness, is provided. Polyphenols derived from hop, especially those containing reduced proanthocyanidin monomers and a relatively high amount of proanthocyanidin dimers to proanthocyanidin tetramers, can add richness or robustness to a beverage without enhancing an astringent taste or lack of snappiness.

Abstract: To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.

Abstract: A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.